Punjabi Chole/Channa Masala/Chickpea or Garbanzo bean Curry

Channa Masala or Chole Masala is a popular vegetable dish in Pakistani cuisine & Indian cuisine. In India, it is often eaten with a type of fried bread and is known as Chole bhature (puffed poori). There are so many ways of making this and people add and eliminate spices according to their taste and preferences.  But the main ingredient is chole/channa Masala which gives wonderful taste to the end product.  This is my way of doing Chole or Channa Masala; I do this very often and can be had with any of your favorite breads.  Here is the way I make...

Punjabi Chole/Channa Masala/Chickpea or Garbanzo bean Curry

Ingredients:

Raw Chole/Chickpea/Garbanzo - 2 cup

Onion -  2 (make it to coarse paste)

Tomato - medium sized 5 (make puree of 4 tomato and 1 tomato chopped as big chunks)

Channa Masala - 2 tbsp (increase this if you want more)

Chilli powder - 2 tsp (Add more if you need spicy)

Anardhana powder - 1 tsp

Whole cumin - 1/2 tbsp

Whole spices (Cinnamon, Cardamom, Cloves) - 1 inch piece, 4 pods and 5 cloves.

Cumin seeds - 1 1/2 tsp (Roast and powder)

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Green chilies - 3 very finely chopped

Salt

Ghee - 1 tbsp

Oil - 3 to 4 tbsp

Coriander leaves - handful (finely chopped)

How to cook Chickpeas?

1. Soak the chickpeas overnight.

2. Take a big vessel/pot,  choose that fits in your pressure cooker.

3. Add the washed and soaked chickpeas; add 5 cups of fresh water.

4. Add little salt, 2 tea bags, and in a small muslin cloth crush small cinnamon, 2 cloves, 2 cardamoms tie it and add it to the chickpeas.

5. Close and pressure cook for 3 whistles (depends on your cooker).

6. When pressure is released, discard the tea bags and whole spices knot drain and keep it aside. Don't throw the water; we will be using it to the gravy.

What should you do if you don't have pressure cooker?

1. Follow the first 4 step above and let it cook stove top.

2. Stirring occasionally let it cook until the chickpeas are soft but it should hold it shape. 

Method:

1. Heat oil and ghee in the heavy bottom vessel.

2. Add the whole spices followed by whole cumin seeds.

3. After it splutters, add chopped green chilies.

4. Add the Ginger +Garlic paste cook for some time until raw aroma disappears.

5. Now its time to add onion paste till light brown color.

6. Add tomato puree; let it cook for some time until oil separates.

7. Add redchilli powder, chole/channa Masala , roasted cumin powder, Anardhana powder and now add the chopped tomato(this is because we love to eat chunky tomato here and there, this is absolutely optional if you don't like make this to puree as well and add when all tomato puree is added).

8. Now add cooked chick peas and water that is drained from the chickpeas when cooked.

9. Add salt and let it simmer for at least 20 to 25 minutes.

10. Finally garnish with chopped coriander leaves.

Serve it with your favorite breads and enjoy with some raw onions and lemon wedges.

Note:

1. Don't over cook the chickpeas.  It should be soft but should hold its shape.

2. The consistency depends on the way you like, some like thick; some love it to be semi gravy, so add the water according to your preferences.

3. This tastes so good the next day too.

4. You can use brown or green channa for another variation.

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CABBAGE CHANNADHAL CURRY WITH TOMATO AND SPICES

Cabbage with Channa dhal is awesome combination.  This is one version of cabbage channa dhal curry (poriyal) which I make regularly.  This combination with tomato and  hint of saunf and cummin tastes awesome and goes very well with roti and rice.

CABBAGE CHANNADHAL CURRY WITH TOMATO AND SPICES

Ingredients:

Cabbage - 3 cups finely chopped
Channa dhal - 1/4 cup ( pressure cooked)
Onion - 1 chopped finely
Tomato - 1 small finely chopped
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp ( or as needed)
Curry leaves - few
Coriander leaves - handful chopped finely

Tempering :

Oil
Mustard - 1 tsp
Saunf - 1/4 tsp
Cummin seeds - 1/4 tsp
Urad dhal - 1 tsp
Salt

Method :

1.  Heat oil in the pan, add the mustard seeds, urad dhal followed by saunf and cummin, once u hear the crackling sound.
2. Add the chopped onion, sauted till they are translucent. Parallely strain the pressure cooked dhal.
3. Add the chopped tomato.  Saute till they are mushy.
4. Now add the turmeric powder and red chilli powder.
5. Follow by adding chopped cabbage. Mix everything well.
6. Now close with the lid 3/4th and let it cook.( put in the medium flame)
7. Now add salt, the cabbage oozes some water.
8. Saute for few minutes until the cabbage are cooked well.
9. Now add the boiled channa dhal. Mix well, check for spice an d salt level.  If you need add more and saute for few minutes until the blended very well.
10. Put off the flame and garnish with Coriander leaves.

  

Note:

1.  Don't overcook the channadhal.  It spoils the whole dish.

Enjoy with Hot roti and Rice with spoon of ghee !!!  You can also serve this with rasam, Thuvayal or Podi rice.

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SOYA CHUNKS VEGETABLE CURRY

Soya chunks vegetable curry; this is one of my very very favorite curry.  My mom makes this most of the time with Naan.  I am eating this curry from my childhood days. This is not a rich curry with cream or cashews.  It's is so simple curry with simple ingredients; but I assure this tastes awesome. This curry is a wonderful combo with Naan, Roti or any kind of breads. 

Basically I love soya chunks; I eat them as a snack itself by just frying them with garam masala, chilli powder, salt and turmeric with hint of coconut oil.  If you are soya chunks lover sure you will love this simple curry and even if you don't like soya chunks try this one; sure you will start liking this.  It is also very healthy with lots of veggies and also with mild spices mmmm delish....Soon I will be posting some more soya chunk curries.  Till that time here is another soya chunks curry which I posted in my initial days of my blogging.

The measurement which I am posting now will be sufficient for 6 people.  Whenever I make this I used to make more.  Reason ???? Will post soon....

SOYA CHUNKS VEGETABLE CURRY
Ingredients:
Soya chunks - 3 cup
Potato - 3 big ( Peeled, boil and mash it)
Carrot - 1 cup chopped
Beans - 1 cup chopped
Green peas - 1 cup
Onion - 1 medium size chopped finely
Tomato - 1 medium
Garlic - 5 pods(individual)
Ginger - 1/2 inch
Chilli powder - 1 tbsp ( Mine is not very hot, so add according to ur spice level)
Garam masala - 1 tbsp
Lemon juice - 1 tbsp
Water - 1 1/2 cup water for microwaving the veggies+ 2 1/2 cups more
Oil - 1/2 tbsp
salt as needed
Coriander leaves - 2 handful finely chopped

Method :
1. Boil the potatoes, cool and mash it.  Chop the veggies.

2. Boil water in pot with tbsp of salt.  Add the Soya chunks keep closed for 5 to minutes. Drain them and wash it with running tap water and squeeze well.  

 

3. Cut each chunks to 4 quarters.
4. Microwave the veggies adding 1/2 cup for each veggies. For me carrot(4 minutes), Beans (5 minutes), Frozen peas (3 minutes).  Don't overcook it should remain crunchy.

5. Now heat 1/2 tbsp of oil in the pan, when it is hot add the chopped onion.
4. When it is slightly fried add the ginger garlic paste.

5. Once raw aroma is disappeared, add the tomato, little salt. When tomatoes are mushy.

6. Add the Chunks, followed by 1/2 tbsp garam masala and 1/2 tbsp Chilli powder. Saute for few minutes so that the chunks will very slightly get roasted and everything is blended well.

7. Now at this stage add remaining garam masala, chilli powder, boiled potatoes, veggies and 2 1/2 cups of water , salt. Mix well.

8. Let them boil and cook for some time ( Don't close with the lid it changes color), When it starts to thicken, add tbsp of Lemon juice.

 9.  When desired consistency is obtained , switch of the flame and add chopped coriander leaves. Serve hot with fluffy and soft bread or rotis...

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